Using your EDC at a restaurant

[HwangJino]

I made a good friend with a customer who happened to be just playing with his traditional.

Wish more people would have the balls to play eith6 their knives

 

[zzyzzogeton]

Love that story but what does being born in the 1800's have to do with not having forks??

It was just a contextual thing. They were "land rich, dirt-poor" farmers - my great-great grandfather had paid the whopping price of $1.15 / acre for 1000+ acres of really good farm land on the "then-frontier". He and his 3 oldest boys spent the first year building a 2 room house and clearing enough land to start farming. Then my great-great grandmother and the other 6 kids moved the 100 miles from Washington-on-the-Brazos (Yes, that really was the name of the community ). My GGgrandmother then ran the farm and my GGgrandfather went back to running freight between San Antonio and Waco.

They didn't need forks, so they didn't waste money on them. My "cheap-gene" is deeply rooted

70+ years later, my great-grandfather still didn't use them, even though by then the family had some - I think when she died in 1975, my great-grandmother had 7 eating forks, about 10 sterling silver forks for company and probably a couple dozen knives, half of which were of the chicken/hog/cattle butchering varieties, and most of those were home-made.

 

[Mibuswolf]

Was at a local food court earlier eating dinner with a friend. The small plastic knife just didn't want to go through the breaded pork chop. I gave it a few tries and before the inevitable snapping of the plastic had I continued, I withdrew my camo satin PM2 from my front right pocket, deployed the blade, and sliced the meat with a precise cut. My buddy just asked me if it was clean and I nodded. The place was packed but no one seemed notice as I continued on. After all, I was just eating and talking with a friend. Upon arriving home I rinsed and soaped the knife, wiped it dry, and reset a light coat of mineral oil on it. It was a good meal, made even better with a good knife. :thumbup:

 

[KP]

 

[dcmartin]

Great pic KP!
There's nothing in that picture i don't like :thumbup: :thumbup: :thumbup:

 

[flarp]

I have a couple of "food knives" stashed in strategic places, in case I find myself eating out somewhere I might need a knife. I've got an Opinel No. 9 in my car, a Case Sodbuster Jr in my work bag, and an Opinel No. 8 at the office. I don't typically carry them in pocket, but they're there in case I need them. These don't generally draw much attention, as I guess they're "plain"-looking enough to where they're just ignored.

 

[symphonyincminor]

If you want (or maybe even require ) the potential extra attention from using your pocket knife in a restaurant, go for it.

Public places are one of the few places where my knives don't come out unless absolute necessary. The loose thread can wait. So can cutting that tag off. I can deal with a dull butter knife to cut my meal with.

Me and the Other don't go out to eat very often, but when we do, knives are the last thing on my mind - the delicious food, drinks, and conversation are a lot funner than knives.

A knife is always in my pocket and if I really needed to use it in a public setting or restaurant, it's there to use at my discretion. That's what is great about always carrying one!

 

[powernoodle]

I think its crude to whip out an EDC knife at a restaurant, unless there is no other choice. But I am very sophisticated too, as most of you can tell.

 

[Tixx]

Never used one of my knives in a restaurant. Haven't really had the need and it is a very urban area.

 

[Alnamvet68]

Forget bringing your own knives to a restaurant, look at that burgher with fried egg....I'm the only one on my plantation who will eat a fried egg with his burgher.

 

[tatfiend]

Earlier in this thread someone mentioned living in a country where steaks are normally served on wood steak servers or boards. Not sure this would be allowed here by the health inspectors but serving steaks on a paper plate placed on top of a regular ceramic plate would be kinder to restraunt steak knives I suspect.

However for home use I note that Amazon offers wood steak boards/plates along with a bunch of those cast iron steak serving platters on wood planks which try to convert your nice rare steak into dried out shoe leather right in front of you. I will probably buy one or more of the wood steak servers for home use. Looks like make a good small wood cutting board too. Do an Amazon or google search for "steak board". They are available here.

Tried my Opinel #6 on a rib steak last night at home and it did well enough compared to a cheap fine serrated steak knife so that I am ordering a fancy Bubinga wood handle Opinel 8 narrow blade version for my primary steak knife.

 

[CSG]

I have a couple of "food knives" stashed in strategic places, in case I find myself eating out somewhere I might need a knife. I've got an Opinel No. 9 in my car, a Case Sodbuster Jr in my work bag, and an Opinel No. 8 at the office. I don't typically carry them in pocket, but they're there in case I need them. These don't generally draw much attention, as I guess they're "plain"-looking enough to where they're just ignored.

If you're going to have to do something like that, these are both far better choices than anything else pictured here; they actually look like steak knives. I have an Opinel in my picnic daypack that's replaced a Buck 501. Also have a Vic Climber in there for the corkscrew, etc.

 

[KP]

Forget bringing your own knives to a restaurant, look at that burgher with fried egg....I'm the only one on my plantation who will eat a fried egg with his burgher.

Just discovered it myself recently and like it quite a bit.

 

[vdub5818]

Just used my norseman twice this week to mow through filet mignon. Cut better than any knives I have in the kitchen.
My SS flipper has been used a couple times at hibachi restaurants as well. No funny looks, then again I live in GA

 

[simioh]

I think its crude to whip out an EDC knife at a restaurant, unless there is no other choice. But I am very sophisticated too, as most of you can tell.

LMAO ^^^

If you want (or maybe even require ) the potential extra attention from using your pocket knife in a restaurant, go for it.

I personally don't do it for the attention, and I doubt anyone else here does either. I only use my knife when the provided one just doesn't work. It's not often, and more like a last resort since I don't like having to wash the knife afterwards.

 

[KP]

If you want (or maybe even require ) the potential extra attention from using your pocket knife in a restaurant, go for it.

Public places are one of the few places where my knives don't come out unless absolute necessary. The loose thread can wait. So can cutting that tag off. I can deal with a dull butter knife to cut my meal with.

Makes sense to me but that's part of the reason I like this little whittler. In this case, even though I was in NYC, where pocket knives are seldom seen, the server and manager were more interested in why I was taking pictures of my meal rather than the knife sitting on my plate.

 

[timberweasel]

I suppose I'd use my own knife in a restaurant if I felt the need, but I've yet to encounter a situation where it has been necessary. But I don't begrudge the folks who habitually use their own knives while dining out any more than those who choose to bring their own wine to a restaurant: if it enhances the experience, go for it! :thumbup:

-Timber

 

[dcmartin]

I think its crude to whip out an EDC knife at a restaurant, unless there is no other choice. But I am very sophisticated too, as most of you can tell.

Power, you and I may have gone to the same finishing school hahaha....

If you want (or maybe even require ) the potential extra attention from using your pocket knife in a restaurant, go for it.
Me and the Other don't go out to eat very often, but when we do, knives are the last thing on my mind - the delicious food, drinks, and conversation are a lot funner than knives. A knife is always in my pocket and if I really needed to use it in a public setting or restaurant, it's there to use at my discretion. That's what is great about always carrying one!

When I use my EDC at a restaurant, i usually don't make a big fuss about opening it. I discreetly bring it up to table level and the do a slow one hand opening. No wrist flick or fancy twirling lol... Most of the time no one even at my table notices....Like you said, the focus is on the food, drink and good time While sitting at the sushi bar, not even the people next to me noticed the "actual" use of my knife. They only noticed when i took the pic. Also i have to say, I usually bring a lower profile knife...It just so happens that this Para 2 frenzy of late has me carrying my sprints and actually using them. Truly a better choice would have been my 940.

 

[dogstar]

If you bust out a slip joint, no one would care much. Maybe you should carry one if you tend to use them at restaurants. A Victorinox pocket pal or bantam would weigh next to nothing, fit in any pocket, and cut all the steaks you'd care to eat. When it gets dull, sharpen it on the bottom of your plate, although I bet that would raise some eyebrows.

 

[stabman]

If you want (or maybe even require ) the potential extra attention from using your pocket knife in a restaurant, go for it.

I must have done it wrong...I never got any attention.
Maybe next time I'll have to dye my hair purple and wear a cloak; that should do it.

Honestly, most of the time I don't have to use my EDC knife for such things, as eating out costs money...money that I'd rather spend on more knives. :thumbup:

Plus, steak is one of the few foods that needs much in the way of a knife to eat, and that costs even more.
Don't worry folks, I'm not whipping out an Espada XL to help scrape corn onto my fork.